Hot Cross Buns – Gluten-free Easter Delight

Toasted Day Old Hot Cross BunsThese are the ones I tried today (March 9, 2013) with the 1/4 cup applesauce added. I like the extra moisture and taste :)
These are the ones I tried today (March 9, 2013) with the 1/4 cup applesauce added. I like the extra moisture and taste :)<br

Hot Cross Buns – GF< Click here for pdf version of GF Recipe
Marion’s Hot Cross Buns (Wheat)< Click here for the Original Recipe with Wheat

I’m about 4 blogs behind getting posted but I had to bump these Hot Cross Buns to the top because they were so good and last year I thought I would never get another toasted, fruity Hot Cross Bun the way I like to make them with wheat (There is a great recipe for the wheat version in Anne’s Favourites pg 96 and I will attach the pdf). Once I got the hamburger bun (a future blog) recipe developed a lightbulb went on and I just knew they would adapt to this Easter treat! I wish I would have thought about the Maple Syrup as the glaze before writing Anne's Favourites because it worked perfectly

The English muffin rings are available at The Kitchen Cupboard and Icebox http://www.kitchencupboardandicebox.com in Listowel at a really reasonable price. I bought 3 packages so I have 12. They are great for gluten-free baking, giving you an easy form to spread the dough into and edges to bake which really helps structurally and that is what you are missing without gluten. I use them to make sandwich/hamburger buns also.

I can't wait to make these again on the week-end and will try adding ¼ cup of applesauce to the dough and see how I like that. If you try these please let me know how they turn out for you.

Hot Cross Buns – Gluten-free
3/4 cup milk, scalded
1/4 cup melted margarine
1/2 cup water
3 Tbsp honey
2 cups GF AP flour
1/4 cup sweet rice flour
1/4 cup potato starch
1/2 cup tapioca starch
1/4 cup whey powder
1/2 tsp salt
1 Tbsp xanthan gum
1 1/2 tsp cinnamon
1 tsp nutmeg
1 Tbsp instant yeast
2 eggs
1 tsp cider vinegar
1 tsp vanilla
1/2 cup raisins, I like to use some golden
1/4 cup mixed peel
1/4 cup candied cherries
maple syrup to brush tops
Scald milk and let cool with margarine, water and honey while measuring remaining
ingredients
Sift together GF all purpose and sweet rice flour, tapioca and potato starch, whey powder,
salt, xanthan gum, cinnamon and nutmeg.
Add yeast, eggs, cider vinegar and vanilla to lukewarm liquid ingredients.
Pour in sifted dry ingredients and mix on low until combined. Scrape bowl and mix on
medium speed for 4 minutes.
During last minute of mixing add raisins, peel and cherries and combine thoroughly.
Scoop into 11 or 12 English muffin rings and spread as evenly as you can sealing to the
edges. Let rise uncovered for about an hour until it reaches the top of the pan
Bake at 350 degrees for about 35 minutes until nicely browned and internal temperature
is at least 200 degrees F. Brush immediately with maple syrup if glaze is desired.
You may pipe the cross on with some butter icing if you like.

Tomato Dill Soup

Tomato Dill Soup – A taste of summer to warm up your winter!

I had a difficult time making up my mind which food to post this week. It has been so busy since mid December that I have a number of photos ready but when I tasted this soup at lunch today it went right to the top of the list!

This is definitely my “go to” soup. I especially look forward to making it if I still have a mixture of tomatoes and dill leaves frozen from summer’s bounty. With the tomatoes already peeled this soup is just a matter of chopping some onions and garlic and putting things together. It only needs to simmer for a half an hour so you can make it right before you eat it.

Tomato Dill Soup – click here for recipe pdf

Tomato Dill Soup – Anne’s Favourites pg 52

1               Tbsp butter

1               Tbsp olive oil

1               onion, chopped

2               cloves garlic, crushed

2               Tbsp GF all purpose flour or potato starch

4               cups chicken stock, homemade or low sodium

12            medium tomatoes, peeled and chopped, 7 – 8 cups
OR 2 cans (28 oz) crushed tomatoes

2               Tbsp fresh dill or 2 tsp dry

1               Tbsp white sugar (omit sugar if using canned tomatoes)

1/4          tsp baking soda (omit if using canned tomatoes)

1               tsp salt, or to taste

1/4          tsp pepper

Cook onion and garlic in butter/olive oil mixture until soft.

  • Add flour and stir until smooth.
  • Slowly stir in broth and bring to a boil.
  • Scald and peel tomatoes and cut into small pieces then add to broth mixture.
  • Add dill, sugar, salt, pepper and baking soda.
  • Simmer for 25 to 30 minutes.
  • Taste and adjust seasonings.

Serve 6